STICKY PORK WITH PICKLED ONION SALAD
SERVES 6 PREP 20 MINS COOK 2 HOURS 20 MINS PER SERVE 3443kj COST $$$$$
1 kg boneless pork belly vegetable oil, for deep frying
2 tbsp brown sugar
1/3 cup crushed peanuts lime cheeks, to serve
8 cups water
1/2 cup shao hsing
1/2 cup soy sauce
2 star anise
2 cinnamon sticks
PICKLED ONION SALAD
1 1/2 cups apple cider vinegar
1/4 cup caster sugar
1 tsp table salt
2 red onions, wedges, blanched
100g rice vermicelli noodles
2 carrots, peeled, julienne
1 bunch radish, finely sliced
1 cup coriander leaves
1 cup mint leaves
1 Pat pork dry with paper towel and place in a large saucepan. Set aside.
2 MASTER STOCK In a large saucepan, simmer all ingredients 30 mins. Strain, discarding solids.
3 Pour stock over pork. Weigh down with a cartouche. Cover and simmer on low 2 hours until pork is tender.
4 Transfer pork to a tray. Strain and reserve stock. Pat pork dry with paper towel (see tip). Cut pork into 2.5cm cubes.
5 In a wok or deep frying pan, heat oil on high until surface shimmers. Deep-fry pork in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.
6 In a wok or large frying pan, heat sugar and 1 cup reserved stock on medium. Simmer, stirring, 3-4 mins until reduced by half and syrupy. Return pork to wok, tossing to coat.
7 PICKLED ONION SALAD In a small saucepan, combine, vinegar, sugar and salt. Boil 1 min, then transfer to a bowl with onion. Set aside 20 mins. Drain. Pour boiling water over rice noodles and set aside 5 mins. Drain well. In a large bowl, toss noodles with remaining ingredients and onion.
8 Top salad with pork and nuts. Serve with lime cheeks.